Read Prep School: How To Improve Your Kitchen Skills And Cooking Techniques Books PDF

Read Prep School: How To Improve Your Kitchen Skills And Cooking Techniques Books PDF by James P. DeWan, Chicago Tribune Staff

Read Prep School: How To Improve Your Kitchen Skills And Cooking Techniques Books PDF by James P. DeWan, Chicago Tribune Staff Finalist for 2014 International Association of Culinary Professionals’ Best Compilation Cookbook Award

Prep School is the ultimate collection of the weekly Chicago Tribune column of the same name, written by culinary instructor and award-winning food writer James P. DeWan. This compilation is focused on teaching readers how to become better cooks, from amateurs who are learning to cook for themselves or their families to professional and gourmet chefs who are searching to perfect their technique. Illustrated with full-color photography and a plethora of simple, plainspoken instructions, Prep School is an easy go-to guide for becoming more adept at any kitchen skill.

Prep School is filled with more than 50 delicious recipes, as well as insightful and straightforward tips on knife skills, preparation techniques, pantry essentials, holiday meals, and general advice on how to make your kitchen as user-friendly as possible. Before any home cook or professional chef picks up a cookbook, they should first pick up Prep School and be sure to take DeWan’s advice to heart. His recommendations on improving kitchen efficiency and ease, along with his in-depth knowledge of shortcuts and cooking common sense, make DeWan the perfect teacher for any aspiring culinary student.

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Read Prep School: How To Improve Your Kitchen Skills And Cooking Techniques Books PDF by America’s Test Kitchen

Read Prep School: How To Improve Your Kitchen Skills And Cooking Techniques Books PDF by America’s Test Kitchen A landmark book from the test kitchen that has been teaching America how to cook for 20 years.

We launched the America’s Test Kitchen Cooking School two years ago to teach home cooks how to cook the test kitchen way, and since then thousands of students have taken our interactive video-based online courses. The America’s Test Kitchen Cooking School Cookbook shares the same goal as our online school and brings all our best practices—along with 600 all-time favorite recipes—into one place so that you can become a better, more confident cook. There is no better way to learn than seeing an expert in action, so we’ve included over 2,500 color photos that bring you into the test kitchen so you can see how to prepare recipes step-by-step. The book starts off with an exhaustive 46-page Cooking Basics chapter that covers everything from what equipment you need (and how to care for it) to test-kitchen tricks for how to make food taste better. Then we move on to cover all the major cooking and baking categories, from meat, poultry, and pasta to breads, cakes, and pies.

Illustrated Core Techniques, like how to whip egg whites, roast a chicken, or bake flawless pie dough, focus on the building block recipes everyone should know. Recipe Tutorials that each feature 20-35 color photos then walk readers through recipes that are either more complicated or simply benefit from the visual clues of step photography, like Extra-Crunchy Fried Chicken, Sticky Buns with Pecans, and Deep-Dish Apple Pie. Every chapter ends with a library of the test kitchen’s all-time favorite recipes, such as Pan-Seared Steaks with Red Wine Pan Sauce, Meatballs and Marinara, Best Vegetarian Chili, Memphis-Style Barbecued Ribs, and New York-Style Cheesecake—more than 600 in total—that will allow home cooks to expand their repertoire.

The America’s Test Kitchen Cooking School Cookbook is a how-to-cook book that also explains why recipes succeed or fail, which makes it the ideal book for anyone looking to cook better.

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Read Prep School: How To Improve Your Kitchen Skills And Cooking Techniques Books PDF by JeanMarie Brownson

Read Prep School: How To Improve Your Kitchen Skills And Cooking Techniques Books PDF by JeanMarie Brownson JeanMarie Brownson has long been a beloved chef and food writer, from her time as the Chicago Tribune’s test kitchen director and associate food editor to her ongoing professional partnership with the iconic Rick Bayless (Frontera Grill, Topolobampo, Xoco). Since 2007, Brownson has chronicled her life of cooking in a series of Chicago Tribune columns, the best of which have been hand-picked to form her newest cookbook, Dinner at Home: 140 Recipes to Enjoy with Family and Friends.

This book features inventive and easy-to-make recipe ideas, along with gorgeous full-color photography. Organized by course, Dinner at Home also devotes chapters to holiday dinners, party snacks, rubs and sauces, and “breakfast for dinner.” Readers will enjoy the seasonal menus, such as those for special occasions (Anniversary Dinner, Ultimate Father’s Day, and Sunday Brunch) as well as themed meals (Manhattan Cocktail Party, Saturday Night Beer Tasting, and Wish We Were in Ireland Supper).

For Brownson, cooking for others ranks as one of life’s greatest pleasures, and her passion for creating trustworthy, approachable recipes is clear throughout Dinner at Home. This book is a must-have for home cooks who love the time spent gathered around the table with friends, family, and delicious meals.

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Read Prep School: How To Improve Your Kitchen Skills And Cooking Techniques Books PDF by Jeffrey Elliot, James P. DeWan, Zwilling J.A. Henckels (Firm)

Read Prep School: How To Improve Your Kitchen Skills And Cooking Techniques Books PDF by Jeffrey Elliot, James P. DeWan, Zwilling J.A. Henckels (Firm)

The definitive book on knife skills from the knife manufacturer recognized worldwide as the symbol of the best quality and function.

Every home chef needs a knife skills book. Cooks who know how to choose a knife, how to maintain it and how to use it properly work more safely, more quickly and more efficiently. Good knife skills also allow a cook to cut ingredients uniformly, allowing everything to cook at the same rate and creating the best presentation in the final dish.

The authors’ unique approach in this book stems from their experience in the culinary classroom, where they observed how people learn. Elliot and DeWan refined their teaching process based on this vast experience.

Some of the features in the book are:

  • More than 1,200 color step-by-step photos that clearly instruct and provide information on each technique
  • Instructions on proper knife sharpening techniques
  • Arrows and other graphic devices that direct the reader to the exact photo on the page and the precise skill illustrated
  • A concealed wiro binding that lies flat, keeping a cook’s fingers on the knife, where they safely belong
  • Concise, detailed and easy-to-understand instructions on how to hold a knife, the basic cuts and the proper techniques for cutting poultry, fish and specific vegetables and fruits, and creative garnishes
  • Coverage of Japanese-style knives and cutting techniques
  • Concise history of knives and knife-making

The Complete Book of Knife Skills was created in collaboration with Zwilling J.A. Henckels, one of the world’s leading manufacturers of high-quality knives. This indispensable reference will allow home cooks to teach themselves knife skills based on professional instructors’ years of experience.

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Read Prep School: How To Improve Your Kitchen Skills And Cooking Techniques Books PDF by Norman Weinstein

Read Prep School: How To Improve Your Kitchen Skills And Cooking Techniques Books PDF by Norman Weinstein As the number of gourmet home kitchens burgeons, so does the number of home cooks who want to become proficient users of the professional-caliber equipment they own. And of all kitchen skills, perhaps the most critical are those involving the proper use of knives.

Norman Weinstein has been teaching his knife skills workshop at New York City’s Institute of Culinary Education for more than a decade—and his classes always sell out. That’s because Weinstein focuses so squarely on the needs of the nonprofessional cook, providing basic instruction in knife techniques that maximize efficiency while placing the least possible stress on the user’s arm. Now, Mastering Knife Skills brings Weinstein’s well-honed knowledge to home cooks everywhere.

Whether you want to dice an onion with the speed and dexterity of a TV chef, carve a roast like an expert, bone a chicken quickly and neatly, or just learn how to hold a knife in the right way, Mastering Knife Skills will be your go-to manual. Each cutting, slicing, and chopping method is thoroughly explained—and illustrated with clear, step-by-step photographs. Extras include information on knife construction, knife makers and types, knife maintenance and safety, and cutting boards, as well as a 30-minute instructional DVD featuring Weinstein’s most important techniques.

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Read Prep School: How To Improve Your Kitchen Skills And Cooking Techniques Books PDF by Norma MacMmillan, Carole Clements

Read Prep School: How To Improve Your Kitchen Skills And Cooking Techniques Books PDF by Norma MacMmillan, Carole Clements This accessible book presents all the essential cookerytechniques clearly and simply with step-by-step photographs, and then shows how to put them into practice in over 200 recipes and variations. Most cookbooks assume a prior knowledge and understanding of skills and terminology – that we know how to bread fish for frying, spatchcock a chicken, make gravy, clarify butter, peel tomatoes, mince garlic, cook rice, make an omelette, melt chocolate, toast nuts, line a flan tin, make a whisked sponge or knead bread dough. All thesetechniques, and many more, are fully explained in thisguide, so you can follow the step-by-step photographs andcreate delicious dishes with confidence.The recipes allowyou to practise the skills you are learning or perfecting, andalso provide a classic collection of everyday dishes fromroasts to stews to puddings, in one easy volume.

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Read Prep School: How To Improve Your Kitchen Skills And Cooking Techniques Books PDF by Pam Anderson

Read Prep School: How To Improve Your Kitchen Skills And Cooking Techniques Books PDF by Pam Anderson Pam Anderson grew up watching her parents and grandparents make dinner every night by simply taking the ingredients on hand and cooking them with the techniques they knew.

Times have changed. Today we have an overwhelming array of ingredients and a fraction of the cooking time, but Anderson believes the secret to getting dinner on the table lies in the past. After a long day, who has the energy to look up a recipe and search for the right ingredients before ever starting to cook? To make dinner night after night, Anderson believes the first two steps–looking for a recipe, then scrambling for the exact ingredients–must be eliminated. Understanding that most recipes are simply “variations on a theme,” she innovatively teaches technique, ultimately eliminating the need for recipes.

Once the technique or formula is mastered, Anderson encourages inexperienced as well as veteran cooks to spread their culinary wings. For example, after learning to sear a steak, it’s understood that the same method works for scallops, tuna, hamburger, swordfish, salmon, pork tenderloin, and more. You never need to look at a recipe again. Vary the look and flavor of these dishes with interchangeable pan sauces, salsas, relishes, and butters.

Best of all, these recipes rise above the mundane Monday-through-Friday fare. Imagine homemade ravioli and lasagna for weeknight supper, or from-scratch tomato sauce before the pasta water has even boiled. Last-minute guests? Dress up simple tomato sauce with capers and olives or shrimp and red pepper flakes. Drizzle sautéed chicken breasts with a balsamic vinegar pan sauce. Anderson teaches you how to do it–without a recipe. Don’t buy exotic ingredients and follow tedious instructions for making hors d’oeuvres. Forage through the pantry and refrigerator for quick appetizers. The ingredients are all there; the method is in your head. Master four simple potato dishes–a bake, a cake, a mash, and a roast–compatible with many meals. Learn how to make the five-minute dinner salad, easily changing its look and flavor depending on the season and occasion. Tuck a few dessert techniques in your back pocket and effortlessly turn any meal into a special occasion.

There’s real rhyme and reason to Pam’s method at the beginning of every chapter: To dress greens, “Drizzle salad with oil, salt, and pepper, then toss until just slick. Sprinkle in some vinegar to give it a little kick.” To make a frittata, “Cook eggs without stirring until set around the edges. Bake until puffy, then cut it into wedges.” Each chapter also contains a helpful at-a-glance chart that highlights the key points of every technique, and a master recipe with enough variations to keep you going until you’ve learned how to cook without a book.

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Read Prep School: How To Improve Your Kitchen Skills And Cooking Techniques Books PDF by Alison Cayne

Read Prep School: How To Improve Your Kitchen Skills And Cooking Techniques Books PDF by Alison Cayne Named a Best Cookbook / Gift Book of the Year by Better Homes & Gardens, Library Journal, and Publishers Weekly

The Must-Have Book That Will Teach You How to Cook

Learning to cook has never been simpler—or more delicious—thanks to The Haven’s Kitchen Cooking School. Each of the book’s nine chapters centers on a key lesson: in the eggs chapter, readers will learn about timing and temperature while poaching, frying, and scrambling; in the soups chapter, they will learn to layer flavors through recipes like Green Curry with Chicken. The rigorously tested recipes—including wholesome lunches, dinner-party showstoppers, and delectable desserts—will become part of readers’ daily repertoires. Beautiful photographs show both the finished dishes and the how-to techniques, and helpful illustrations offer further guidance.

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Read Prep School: How To Improve Your Kitchen Skills And Cooking Techniques Books PDF by Olivier Said, Chef MikeC.

Read Prep School: How To Improve Your Kitchen Skills And Cooking Techniques Books PDF by Olivier Said, Chef MikeC. The wildly popular basics course at Berkeley’s famed Kitchen on Fire! culinary school teaches students ultimate confidence in the kitchen. In this new book, Chefs Olivier Said and MikeC. combine their many years of experience cooking in professional kitchens and classrooms to present all the basic techniques necessary to create great food—complete with full-color illustrations and step-by-step photos throughout. You’ll explore the underlying methodology and alchemy of cooking, from ingredients to prep to heat. You’ll get all the skills to navigate your kitchen with ease and the knowledge to put that cookbook back on the shelf and create your own recipes with whatever ingredients you have on hand.

Beginners will find the information easy to digest, and seasoned cooks will discover the secrets of professional chefs—such as the rarely discussed importance of surface area and density in gauging cooking time. Blending the precision of a professional culinary textbook with the authors’ fun and irreverent attitudes, Kitchen on Fire! makes it easy for anyone to cook like a chef.

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Read Prep School: How To Improve Your Kitchen Skills And Cooking Techniques Books PDF by Culinary Institute of America

Read Prep School: How To Improve Your Kitchen Skills And Cooking Techniques Books PDF by Culinary Institute of America The authoritative guide to healthy cooking in the modern professional kitchen

In today’s health-conscious culinary environment, diners expect much more than just delicious food. They expect nutritious, well-balanced meals made with wholesome ingredients. Chefs in every sector of the food industry, whether at fine dining establishments or cafeteria kitchens, should be prepared to address those concerns with a variety of healthier dining options.

This updated new edition of Techniques of Healthy Cooking includes the latest dietary guidelines and healthy cooking techniques. It also covers a wide range of health- and environment-related topics of concern to today’s diners, such as organic ingredients, local sourcing, farm-to-fork initiatives, and much more. All recipes here have been revised to include more whole ingredients, sustainable foods, and a wide range of substitution options.

  • This new edition features nearly 500 recipes for virtually any meal or occasion, including 150 all-new recipes for this edition
  • More than 150 full-color photographs of ingredients, techniques, and plated dishes are included in this new edition
  • The Culinary Institute of America explores the latest on topics such as locally sourced food, farm-to-fork initiatives, and food safety
  • Learn how to create dishes for vegan, vegetarian, gluten-free, and lactose-free diners

With the latest information and a huge variety of recipes, Techniques of Healthy Cooking is the perfect source for exciting, flavorful, and healthful food.

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How to Cook Without a Book
Language: en
Pages: 290

How to Cook Without a Book

Authors: Pam Anderson
Categories: Cooking
Type: BOOK - Published: 2000 - Publisher: Clarkson Potter
Recalling an earlier era when cooks relied on sight, touch, and taste rather than cookbooks, the author encourages readers to rediscover the lost art of preparing food and use their imagination in the kitchen. $25,000 ad/promo.
Prep School
Language: en
Pages: 352

Prep School

Authors: James P. DeWan, Chicago Tribune Staff
Categories: Cooking
Type: BOOK - Published: 2016-08-09 - Publisher: Agate Publishing
Finalist for 2014 International Association of Culinary Professionals' Best Compilation Cookbook Award Prep School is the ultimate collection of the weekly Chicago Tribune column of the same name, written by culinary instructor and award-winning food writer James P. DeWan. This compilation is focused on teaching readers how to become better
The America's Test Kitchen Cooking School Cookbook
Language: en
Pages: 822

The America's Test Kitchen Cooking School Cookbook

Authors: America's Test Kitchen
Categories: Cooking
Type: BOOK - Published: 2013-10-15 - Publisher: America's Test Kitchen
A landmark book from the test kitchen that has been teaching America how to cook for 20 years. We launched the America's Test Kitchen Cooking School two years ago to teach home cooks how to cook the test kitchen way, and since then thousands of students have taken our interactive
How to Cook Everything The Basics
Language: en
Pages: 496

How to Cook Everything The Basics

Authors: Mark Bittman
Categories: Cooking
Type: BOOK - Published: 2012-03-12 - Publisher: Houghton Mifflin Harcourt
The next best thing to having Mark Bittman in the kitchen with you Mark Bittman's highly acclaimed, bestselling book How to Cook Everything is an indispensable guide for any modern cook. With How to Cook Everything The Basics he reveals how truly easy it is to learn fundamental techniques and
The 4-hour Chef
Language: en
Pages: 671

The 4-hour Chef

Authors: Timothy Ferriss
Categories: Cooking
Type: BOOK - Published: 2012 - Publisher: Houghton Mifflin Harcourt
Presents a practical but unusual guide to mastering food and cooking featuring recipes and cooking tricks from world-renowned chefs.